Cheesy Baked Spaghetti

This cheesy baked spaghetti, made with pasta, tomatoes, ground beef or Italian sausage, mozzarella, and Pecorino Romano is a true one-pan wonder that will satisfy even the pickiest eaters at your table.

A cheesy baked spaghetti casserole in a cast-iron skillet.

Willpower doesn’t stand a chance against this cheesy baked spaghetti casserole that’s as much a one-pan wonder as they come. And, even better, it comes smothered with plenty of gooey mozzarella.–Angie Zoobkoff

Cheesy Baked Spaghetti

  • Quick Glance
  • (3)
  • 40 M
  • 1 H
  • Serves 6 to 8
5/5 - 3 reviews
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Preheat the oven to 425°F (218°C) and adjust the rack to the upper third of the oven.

In a deep 14-inch (35-cm) ovenproof skillet or a Dutch oven over medium-high heat, warm the oil until shimmering, 2 to 4 minutes.

Add the ground beef or sausage and cook, breaking up large pieces with a spoon, until browned, 3 to 5 minutes.

Toss in the garlic, onion, rosemary, and red pepper flakes and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Stir in the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes.

Add the canned tomatoes and their juices, water, and salt. Cover and bring to a boil. Add the spaghetti and, using a wooden spoon, turn and stir the spaghetti in the liquid until it begins to soften, about 5 minutes.

Reduce the heat to a simmer and continue to cook, stirring frequently, until the pasta is al dente, 8 to 10 minutes, stirring to ensure the pasta cooks evenly and doesn’t stick to the skillet.

Remove the skillet from the heat. Stir in the Pecorino Romano cheese and then sprinkle the mozzarella on top. Bake until the cheesy baked spaghetti is bubbling and browned in spots, 10 to 12 minutes. If the cheese isn’t browned, you can crank up the broiler and slide it underneath that for about 1 minute.

Let rest for 5 minutes before serving.

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Recipe Testers' Reviews

This cheesy baked spaghetti recipe is a great find. Perfect for families who have young toddlers who insist on self-feeding, picky-eaters, and ravenous teenagers (my house!).

When deciding what to make for dinner, I am always looking for recipes that have affordable and accessible ingredients, will please my eaters, and make leftovers. Also, can the recipe be easily doubled and frozen for another evening or to bring to another family on a meal train or a pot-luck party? This checks all the boxes!

I especially like that the dish includes meat but not a full pound. Ahead of time, I would make sure you have a 14-inch oven proof saute pan. I don't think a 12-inch one would cut it. You need all the space for a pound of pasta and all that liquid.

With 10 minutes of morning prep, the dish can be prepared quickly in 20 minutes in the early evening, cooked on the stove for 12, and in the oven for 12. My only changes would be more seasoning, especially since I chose beef over sausage. I would add more salt and red pepper flakes and more quality pecorino. It doesn't have to be the most expensive pecorino but the grated supermarket tubs tends to be overly salty.

I also would use crushed tomatoes instead of whole tomatoes. Young picky kids and some adults might freeze at the sight of chunks of tomato.

I was concerned about the amount of additional 5 cups of water. When the final dish went in the oven the pan was quite sloshy but the final dish did bake up nicely and our pasta was cooked perfectly. Husband had 2 helpings and teen had 3. Now I wish I had doubled it!

This was some of the best spaghetti I’ve ever had. Everybody loved it. The spaghetti was cooked perfectly. The spices all worked well together and the rosemary added so much wonderful flavor. I have never used rosemary in spaghetti and now I always will! The cheese on top was delicious!

The recipe is very easy to follow and the ingredients are easy to find if not already in your cupboard. Clean up is a snap with only using one pan.

I do think that the amount of water should be reduced from 5 to 4 cups. Other than that everything else is perfect.


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  1. This recipe is outrageously good! I’ve made it for my nephew’s family (with 2 grade schoolers) and several friends to help ease the ‘pandemic, what’s for dinner) stress. Everyone LOVES it and will stay forever in my recipe ‘rotation’.
    I couldn’t seem to get the amount of water quite right so I made this simple tweak to the recipes and (I think) it’s pure perfection.
    I boil the spaghetti noodles while cooking the other ingredients then combine all of ingredients. Top with cheese then pop in the oven to brown. Yum!!!

    1. Thanks, Deb! We’re delighted to hear that you and your family enjoy this so much. Thanks so much for the tip; we’ll have to give that a try.

  2. Just put this together on a chilly evening. Fantastic, has that true old-fashioned Italian-American spaghetti flavor.

    A few things:
    ~ Halved recipe, exactly. Or would have eaten it all at once.

    ~ Cooked it all up in an All-Clad pan, but decided to slide the spaghetti into a heavy 9 x 13 stainless roasting pan in the end because didn’t want to subject All-Clad to 425 F, Also, this enabled the halved recipe to spread nicely in the 9 x 13 pan, ensuring some crusty edges. My 9 x 13 pan has gently sloped sides, so surface is perhaps a little smaller than yours.

    ~ Used one large link (nearly 5 oz) of butcher’s mild Italian sausage.

    ~ Added liberal red pepper flakes. Also more garlic, roughly chopped.

    ~ Tomatoes: Whole Foods 365 fire-roasted crushed tomatoes. Since I was halving recipe, I only used half a 28-oz can: i.e., just 14 oz. Good choice.

    ~ Pecorino: used high-quality Fulvi Pecorino, worth it, and grated it somewhat coarse so it would not vanish when mixed in with the spaghetti.

    ~ Final cheese topper: shredded about 4 or 5 oz fresh mozzarella by hand, moisture was not a problem in the baking. Also, sprinkled a very judicious amount of grated Parmesan over the top with the mozzarella. Didn’t want too cheesy or it would drown the nice spaghetti edges. And yes, did turn on broiler for last couple of minutes to brown a bit.

    ~ Used Ronzoni spaghetti. Best old-style NYC Italian choice.

    ~ Ashamed to say I had three helpings. The diet begins tomorrow, right after I have reheated leftover spaghetti for lunch.

    My only regret is waiting this long to make this Leite’s recipe. Thank you!.

    1. You’re welcome, Nadine! And thank you for letting us know how much you enjoyed it and what you did to make it perfect for you. Can’t wait to hear what you try next.

  3. A good friend of ours plants over 60 tomato plants each year. Not because he loves tomatoes, but because he likes to give them away (and he knows I like to cook! I trade “gourmet” cookies for produce!). I was very lucky this week to receive 4 (!!!!) buckets full of tomatoes (in October, no less!). I spent the day peeling, seeding, chopping and cooking these poor things to put in the freezer for later use. Until this recipe popped up on my email feed……
    Oh YES!!!! HEAVEN!!! I made the recipe as is, but substituted my blood, sweat and tears tomatoes for the canned called for in the recipe. May I say, it was perfect! It tasted divine!! And I agree with others, the fresh rosemary added a nice subtle touch to the end product. Yes!! You need to try this recipe!

    1. Julia, oh, I adore you for sharing these thoughts! First of all, what a terrific neighbor! And second, I can only imagine how this casserole would be elevated by fresh tomatoes. I so appreciate you taking the time to drop us this note in between all your tomato-ing! May I suggest you check out this list of additional tomato recipes? Sounds like you know what you’re doing but in case you’d like something else new to try…be well and safe!

      1. Renee, thank you for the future tomato recipe suggestions and your kind comments. I was told MORE tomatoes will be coming in the next few days (I THINK our friend is almost done picking!😂), so the new recipes will come in handy! Thanks for the fantastic website!

  4. This looks so so good! Has anyone tried this with Gluten Free pasta? And which GF pasta? Any thoughts?
    Thanks for your help.

    1. Suzi, we haven’t tried it with gluten-free pasta, but if any of our readers have, we’d love to hear from you!

  5. Please, please, please. I promise you I will never ask this question again. At the risk of inciting World War III, am I good making this in my treasured cast iron skillet? I will be doing this one this week because pictures make me hungry. My skillet (and my garlic press are going in the casket with me so help me please.

    1. Bill, you can make this in your beloved cast-iron skillet with impunity. Now, I say this because I get the feeling your skillet is seasoned to a farewell. As long as it well-seasoned, you’re ok. Cook away, my friend.

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